Green minestrone
7
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Frozen broad beans
150 g
Eschalot(s)
1 whole, finely chopped
Celery
1 stick(s), finely chopped
Garlic
2 clove(s), crushed
Vegetable stock cube
2 individual, make 1L (4 cups) of stock
Risoni (orzo) pasta
150 g
Frozen green peas
150 g, or fresh
Basil pesto
40 g
Fresh basil
1 tbs, finely chopped, plus extra leaves to serve
Fresh lemon rind
2 tsp, finely grated
Grated parmesan cheese
¼ cup(s), (20 g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook beans in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain, then refresh in cold water and drain again. Remove and discard skins from beans. Set aside.
2
Lightly spray a large saucepan with oil and heat over medium heat. Cook eschalot and celery, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute. Add stock and bring to the boil. Add risoni, reduce heat and simmer for 7 minutes. Stir in peas, broad beans and pesto. Cook for a further 4 minutes. Season with salt and pepper. Stir in chopped basil and rind and serve sprinkled with extra basil and cheese.
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